Poblanos are roasted, stuffed with Oaxaca cheese, battered, and fried until crisp and golden on the outside and meltingly delicious on the inside. The chiles rellenos are called divorciados because of...
Author: Martha Stewart
Madhur Jaffrey, Martha's friend and the author of numerous Indian cookbooks, recommends chutneys to enhance and complement the flavors of soups, appetizers, and main courses.
Author: Martha Stewart
Use this recipe when making our Tortilla Pie with Chicken.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
This sauce recipe, courtesy of Momofuku chef David Chang, is used to make Bo Ssam.
Author: Martha Stewart
If you have a molcajete, a traditional Mexican mortar and pestle, you can grind the ingredients by hand. Serve with our Pescado Tikin Xik.
Author: Martha Stewart
Dip tasty Black and White Pepper Shrimp in this simple sauce for a little extra flavor.
Author: Martha Stewart
Catch you later, ketchup! Dress up your dog with this fresh topping and you'll never go back to a simple squirt again! Also try a Frank and Beans, Hawaiian Dog, Reuben Dog, and Banh Mi Dog.
Author: Martha Stewart
Author: Martha Stewart
This Homemade BBQ Sauce is used in the recipe for Backyard Barbecued Chicken.
Author: Martha Stewart
Tostadas are a quick and easy way to add a little excitement to the usual taco night, and this meat-free version is no exception. Because between the crispy tortillas, creamy black bean mash, and smoky...
Author: Lauryn Tyrell
This origami sauce recipe is courtesy of Chris Bridges and is used to make his Origami Sea Bass.
Author: Martha Stewart
Use this roux to make the Parsley Sauce that accompanies Darina Allen's Irish Bacon and Cabbage recipe.
Author: Martha Stewart
For a quick, colorful side dish, this can be thrown together in minutes. Serve in bowls with the steak.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Author: Martha Stewart
This Florida amazu sauce is used in Nobu Matsuhisa and Thomas Buckley's recipe for Branzino with Florida Amazu Sauce. Photograph by Masashi Kuma.
Author: Martha Stewart
This recipe for kaffir lime sauce, courtesy of chef Kevin Stanton, makes an excellent topping for Tea-Poached Salmon.
Author: Martha Stewart
Fresh cilantro and spicy jalapeno peppers give this fluffy rice its south-of-the-border flavor. For a tasty Tex-Mex meal, serve with Seared-Steak Fajitas.
Author: Martha Stewart
Author: Martha Stewart
Extra-creamy but with no saturated fat, nonfat Greek yogurt is a great replacement for sour cream.
Author: Martha Stewart
The flat egg noodles known as pappardelle are like a wider fettuccine. The ribbony pasta is the perfect canvas for a homemade sauce like Grandma's Bolognese.
Author: Martha Stewart
Roasting the vegetables first is a superb way to make a deeply flavored salsa.
Author: Martha Stewart
This delicious hollandaise recipe should be used in Josh Eden's Eggs Benedict recipe.
Author: Martha Stewart
This Vietnamese dipping sauce is the perfect accompaniment to our summer rolls recipe.
Author: Martha Stewart
Author: Martha Stewart
Author: Martha Stewart
Reserve one-third cup for the mango salad; serve the rest with the black-pepper beef in our Cool and Easy Vietnamese Menu.
Author: Martha Stewart
Executive chef James Palmer serves coconut curry shrimp as a first course at Strawberry Hill, a remote resort outside Kingston, Jamaica.
Author: Martha Stewart
Use this charmoula to make chef Maria Hines' Butter-Poached Spot Prawns with Israeli Couscous.
Author: Martha Stewart
Make this tomato sauce as an accompaniment to deep fried eggplant, and they are both delicious recipes from Curtis Stone's new cookbook, "Cooking with Curtis."
Author: Martha Stewart
Try serving these crispy plantain chips with our Pollo con Queso Tortas for a complete south-of-the-border meal.
Author: Martha Stewart
Use this rempah spice paste to make KF Seetoh's Laksa, a popular Singaporean street food.
Author: Martha Stewart